Published at Wednesday, October 02nd, 2019 - 16:10:55 PM. Cake. By Pierre Michaud.

The added sweetness, fruits, minced cakes are from the ”Bride’s Pie” which became the norm in 19th century England. Sometimes that pie was even made from mutton, especially if the family was not of the elite or royal lineage, with wealth to have the sweet meats. By the late 19th century, the bride’s pie was out and single tiered plum cakes were the norm or trend of the day. It was not until much later when guest lists expanded that cake or wedding cake, earlier called the ”Bride’s Cake”, that layering started to become trendy. Initially the layers were just mock-ups, much like the mock or fake cakes of today in which it was all either hardened sugar or hardened frosting on the top layers. As you know the use of the fake cake is for pictures now and the first cut. Nowadays the fake cake after the first cut and pictures is taken to the kitchen or back room while the cuttings for the guests are taken from a sheet cake of the same frosting design. This is both for convenience and to keep the cost of the wedding cake down to a minimum.

You may want to tie into the architectural theme of the reception space and have Art Deco styling with zig-zags, or Classical columns and arches, or Contemporary simplicity with rectangles, angles and folds that mimic a Frank Gehry-music hall. If you and your fiance (or fiancee) are both musicians, you may want to share your love of music by inviting your guests to nibble on a Baby Grand confection or a Rock-and-Roll guitar. Marrying a Swede? Perhaps you want to eat the country, symbolically that is, in a blue-and-yellow flag-designed sheet cake outlining the country’s geographical shape. Did you and your spouse-to-be meet through the Star Trek convention or you share a love of Halloween?